Authors: Mark Hyman
Tags: #Health & Fitness / Diet & Nutrition / Diets, #Health & Fitness / Body Cleansing & Detoxification
The Blood Sugar Solution 10-Day Detox Diet: Activate Your Body's Natural Ability to Burn Fat and Lose Weight Fast (99 page)
1 small eggplant, cut into ½-inch pieces (peeling is optional)
1 teaspoon salt
4 tablespoons extra virgin olive oil
2 zucchini, diced into ½-inch pieces
2 red peppers, seeded and cut into ½-inch pieces
2 medium onions, cut into ½-inch pieces
4 cloves garlic, finely chopped
1 (15-ounce) can low-sodium diced tomatoes
optional: 1 cup low-sodium vegetable stock
¼ cup chopped parsley
1 teaspoon finely chopped fresh thyme
salt and freshly ground black pepper, to taste
2 medium heads of broccoli, cut into florets
Combine the olive oil, garlic, thyme, and parsley in a large bowl, and add the chicken. Marinate for at least 15 minutes. Heat a skillet or grill pan over medium-high heat for 1 minute. Turn the heat down to medium and brown the chicken for 2 minutes on each side, or until golden brown.
Sprinkle the eggplant with salt and place in a strainer. Set aside for 10 minutes. After the eggplant has rested, rinse it with water and pat dry. In an 8-inch saucepan, heat 2 tablespoons of the olive oil over medium heat. When the oil is shimmering, add the eggplant to the pan. Lightly cook the eggplant for 5 minutes, until it browns slightly. Remove from the pan and set aside. Add 1 tablespoon olive oil and the zucchini and cook for 3 minutes, until it browns slightly. Remove from the pan, and set aside. Add the red peppers and sauté for 5 minutes, until they soften. Remove from the pan and set aside. Add 1 tablespoon of the remaining olive oil, sauté the onions for 5 minutes until softened, then add the
garlic and cook for 2 more minutes. Add the tomatoes and cook for another 5 minutes. Return the eggplant, zucchini, and peppers to the saucepan and simmer for 20 minutes. Add the stock (if you prefer a thinner consistency), parsley, and thyme, season with salt and pepper, and simmer for another 10 minutes. While the ratatouille is simmering, prepare the broccoli.
